Eggplant and Tomato Soup Puree
⏳ Time
1 hour 10 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Eggplant and Tomato Soup Puree
Ingredients
- Eggplants - 4 pieces
- Tomatoes - 4 pieces
- Onion - 1 piece
- Garlic - 6 cloves
- 20% Cream - 7 fl oz
- Olive Oil - 2 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F. Line a baking sheet with parchment paper. Place 4 large eggplants cut lengthwise, 4 halved tomatoes, 1 large halved onion, and 6 cloves of garlic (I place them on the eggplant) on it. Brush all the vegetables with olive oil and send them to the oven for 40 minutes.
Step 2
Remove the vegetables and let them cool slightly. Peel the skin off the eggplants and tomatoes. Place all the vegetables in a pot, cover with about 1 liter of boiling water (enough to cover them) and simmer on low heat for 20 minutes.
Step 3
Remove the pot from the heat, blend everything with an immersion blender until smooth, season with salt and pepper to taste, add the cream (I use any fat content from 10% to 33%, it doesn't significantly affect the taste of the soup), mix and warm it up a bit more.
Step 4
Before serving, you can sprinkle with grated Parmesan or serve with smoked meats. The soup, despite its simplicity, is very tasty.
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